Apple Spice Cake with Cream Cheese Icing

Hanging out on a Fall Sunday and baking is where it's at!  

When the weather is windy, rainy and cold, what better way to enjoy your day than to create something sweet to eat.  I like to get a big cup of coffee with creamer and just focus in on what I am doing.  This is when I let the kids keep themselves busy and we enjoy some free time.

We live in the Pacific Northwest and this time of year is simply beautiful.  The trees have started to turn and the rain comes and goes.  We still have some blue skies here and there which makes it  perfect for some fall outdoor time.  

The apples this time of year are amazing!  It almost makes it hard to narrow down what you want to make with them since cooking with them can be savory or sweet.  Of course, I went with sweet.....

I finally was able to get to a store that carried the new Daiya Cream Cheese spread.  I have been wanting to try it since it came out.  With my daughters food allergies there is nothing close she can experience to a "cream cheese" likeness.  She is highly allergic to soy and most nuts, so creating something close has been impossible.  And anytime I can get her to try something different I am thrilled.  She has such a limited diet, and with her Autism trying new textures and tastes are a huge undertaking for her.  I usually have better luck making new foods sweet instead of savory, she is a kid after all!

I ended up making this cake with more of a rustic look and not icing the whole thing.  The apple (and pumpkin) in this recipe add a sweet subtle flavor and a lot of moisture to this recipe.  It wont be as "tall" as a regular baked cake with that much produce, but it's a welcome change.  After experimenting with the "cream cheese" and making it into a icing, it does turn out quite sweet!  So less is actually more with this icing.....  and the toasted coconut on top adds a nice crunch and flavor.  

You could certainly use this cake for the upcoming holiday season, it is quite versatile.  It would also make a great dessert for guests you have who aren't "allergy free" since they could never guess it is missing so many "normal" ingredients!  Just delicious.  You could even switch it up and add in dried cranberries or raisins if you wish.   It would also make a lovely sheet cake if you are rushed for time.  

I hope you are enjoying the start of Fall as much as we are, if not,  perhaps making a Apple Spice Cake, will put you into the mood!  

gf/vegan

Apple Spice Cake with Cream Cheese Icing:

oven: 350

(2)  9 inch round baking pans, lined with parchment

1 Cup  Brown Rice Flour

1/4 Cup  White Rice Flour (plain or sweet)

1/4 Cup  Potato Starch

1 tsp.  Xantham Gum

2 tsp.  Baking Powder

1 tsp.  Baking Soda

1 1/2 tsp.  Ground Cinnamon

1/2 tsp.  Ground Nutmeg

1/2 tsp.  Ground Ginger

1/4 tsp.  Fine Sea Salt

1 Cup  Organic Brown Sugar

1/2 Cup  Oil     ( I used canola)

1 1/2 tsp.  Egg Substitute mixed with 2 TB warm water

1 1/2 tsp.  Pure Vanilla Extract

3/4 Cups  Organic Pumpkin Puree

2 Cups  Peeled and Chopped Apples, of choice ( I used 2 large Gala)

1/2 Cup  Toasted Pecans (optional)

1/3 Cup  Coconut (plain or sweetened)   plus:  1 Cup Toasted Coconut for top

Preheat oven to 350 degrees.  Prepare baking pans with parchment paper, set aside.

In small separate bowl:  whisk together brown rice flour, white rice flour, potato starch, xantham gum, baking powder, baking soda, cinnamon, nutmeg, ginger and sea salt.  Set aside.

In large mixing bowl with paddle attachment:  add brown sugar, oil, egg substitute, vanilla and pumpkin and mix on medium speed 2-3 minutes until well combined.  Add in apples and mix on medium about 3 minutes to "break down" a bit.  Slowly, on low speed, add in dry mixture scraping down with a spatula when needed.  When just combined add in pecans and coconut and mix in.  Scrape mixture evenly into baking pans and bake 25-27 minutes or until a toothpick test comes out clean.  Cool completely before icing.

"Cream Cheese" Icing:

4 oz.  Daiya plain cream cheese spread

1/4 Cup  Butter Substitute (I use Earth Balance, soy free)

3 Cups  Organic Powdered Sugar

1/2 tsp.  Pure Vanilla Extract

1 TB.  Coconut Milk (carton)  or milk substitute of choice

dash of salt

In mixing bowl with paddle attachment:  add in cream cheese, butter, vanilla extract, coconut milk, powdered sugar and dash of salt.  Mix until well  until combined and spreadable.

Once cake is completely cooled, assemble cake with icing and top with toasted coconut.  Enjoy!

Save and print!

Also shared at:Slightly Indulgent Tuesday,Tasteful Tuesday Party,Fat Tuesday,Allergy Free Wednesday,Gluten Free Wednesdays,Gluten Free Fridays,Simple Meals Friday,Healing With Food Friday,Wellness Weekend